Tag Archives | Winter 2011 Recipes

Parsnips, a relative of parsley and carrots, are considered a perfect winter vegetable because the first frost is necessary to convert their starches into sugars. Use the same considerations for selecting parsnips as you would for carrots.…

This creamy broccoli soup is a perfect way to highlight an interesting local cheese. Texas is now teaming with interesting farmstead and artisanal cheeses like this Redneck Cheddar from Veldhuizen Cheese in Dublin, Texas.…

Back in the 1930s, some cattlemen sponsored a contest among cowboys for their favorite stew recipes. The winning entry was called “Stew Without Them Dadgum Carrots.” This is a different stew, our personal favorite.

Courtesy of Kate Nelson, Piecurious Catering and Pie Company Photo by Kelly Yandell

Midwinter, a fresh harvest of ruby-hued grapefruit arrives from the Valley to brighten up the season. In this recipe, Piecurious owner Kate Nelson adds bits of the colorful fruit to her family’s classic buttermilk chess pie to give it a tart and tangy twang.…

I have been using my great grandmother’s pie crust recipe ever since I can remember. She was a tiny woman, so short she had to use a booster when she drove a car, and she still had to look through the steering wheel to see.…

Tip 1: Take great care when peeling the squash. The peel is very firm. A sharp peeler will work, but you will probably need a good paring knife to get in the crevices. The squash becomes slippery so consider using a paper towel or clean dishtowel to hold on to one end as you work.

What a fabulous and fun #roadtrip up north!! Delivered the newest edition of Edible DFW to Wichita Falls Farmers Market and five wineries featured in this fall issue. Loved meeting all you wonderful people, and appreciate your raves about our magazine! You are what makes Edible DFW great!!!!!